The 1/2-pound Tahitian vanilla beans that I ordered from Amazon just got here a few days ago so I decided to use it on the dessert I made for last Sunday's Gutsy Cooks Club dinner. I chose to make Rose Levy Beranbaum's Heavenly Vanilla Bean Angel Food Cake from her book Rose's Heavenly Cakes (can you tell this is my favorite cake book? LOL) which is the vanilla version of her Chocolate Tweed Angel Food Cake. The cake makes use of the scraped seeds of one Tahitian vanilla bean that you process with half of the sugar (yum!) and since I was left with around 16 egg yolks because of this cake, I decided to pair it with Creme Anglaise, from RLB's Chocolate Raspberry Trifle recipe (also from the same book) which is flavored with even more vanilla beans! I then added blueberries and raspberries, the tartness of which made everything perfectly balanced.
